- Chocolate truffle mousse
- Ingredients for 3.5 kilo
- 300g Vanillasauce
- 500g Callebaut Bitter couverture '66%'
- 1Liter Cream 35%
- Hazelnut sponge
- Ingredients for 1.5 kilo
- 370gGround hazelnuts
- 370gSugar
- 400gEgg white (pc)
- 300gEgg yolk (pc)
- 85gA 405/Pastry flour
- 100gCooking butter
Callebaut Chocolate truffle mousse
Markus Bohr
23rd November 2012
Callebaut Chocolate truffle mousse
Callebaut Chocolate truffle mousse from Harrods
Ingredients
Method
Chocolate truffle mousse
-MELT THE CHOCOLATE
-USE FRESH VANILLA SAUCE
-WHIP UP THE CREAM TO SOFT TIPS
-MIX THE CUSTARD INTO THE CHOCOLATE
-AT 50c FOLD THE CREAM UNDER
-USE IMMEDIATLY
-BEST TO CUT IF NOT FROZEN
Hazelnut sponge
-WHIP UP EGGYOLK WITH HALF OF THE SUGAR UNTIL CREAMY
-SIEVE FLOUR AND HAZELNUTS TOGETHER
-WHIP UP WHITES AND THE OTHER HALF OF THE SUGAR
-MELT THE BUTTER AND LET COOL DOWN
-FOLD UNDER THE MERINGUE
-FOLD UNDER THE FLOUR,THEN THE BUTTER
-SPREAD ON TO EDGED TRAYS 2cm HIGH,LINED WITH GREASEPROOF PAPER
-BAKE AT 180c FOR ~20MIN
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